Frikadeller

 

This is the Danish "national dish" (pronounced fregg'-a-dilla), made in many variations by every Danish housewife.  Believe it or not, every Danish housewife keeps a bottle of soy cause on hand for no other purpose but making frikadeller gravy.  Wera and I have tried many variations and this is the preferred choice.

 

The gravy is an important part and doesn't lend itself to very precise directions but you'll quickly find the way.

 

• 3/4 lb veal, ground
• 3/4 lb pork, ground
• 1 onion, large, finely chopped
• 1/3 cup breadcrumbs
• 2/3 cup milk
• 2 eggs
• 1 12 tsp salt
• 1 tsp pepper, ground

 

• butter (for frying)

 

• 1 bullion cube
• 2 Tbsp flour
• 2 tsp soy sauce
• milk/cream/sour cream

 

 

1. Combine the ingredients and mix thoroughly, beating to lighten the mixture.  The result is quite wet and sticky.
2. Form into small oblong patties 2 1/2" x 1 1/2" and fry in butter on medium heat until thoroughly cooked, 6-7 minutes on a side.
3. Remove the frikadellers so as to leave as many small bits of meat in the pan as possible.  Keep warm in the oven.
4. Crumble the bullion cube into the frying pan with the butter from frying (there should be at least a tablespoon; if not, add more) and brown briefly.  Ad the flour and stir it into a paste; cook the roux for at least a minute.  Break up the bits of browned meat to distribute the flavor.  Add the soy sauce and stir in as much milk, cream, or sour cream (depending on how rich you want the gravy) as needed to achieve a medium-thick gravy  of deep brown color.